SWEET POTATO BANANA CAKE

Few steps into the kitchen and search begins of what is in the house. Sweet potatoes in the fridge and ripe bananas are found. Maybe these two could be combined in naturally gluten and vegan cake. What else we could use?

Quite a lot of stuff is now on the table. How much is needed of each ingredient to make the cake and how they will taste together? Let’s see.

For the cake batter you need:

6 dl dark Jytte flour (you can substitute this with any other gluten free flour)

1 teaspoon Himalajan salt

2 dl brown cane sugar

2 teaspoons vanilla sugar

4 teaspoons baking powder

1 dl canola oil

2 medium sized sweet potatoes

2 bananas

1 tablespoon apple vinegar

2 – 3 dl water

First step:

Cut the sweet potatoes and boil them until soft.

Smash the potatoes and bananas together.

Mix in a bowl all the ingredients.

Here are some pictures of the process:

Second Step:

Cover the baking pin with baking paper.

Place the batter into a cake pin.

Before putting the cake into the oven mix together:

1 dl canola oil

2 dl brown cane sugar

2 tablespoons of Jytte flour or any gluten free four you want to use

1 tablespoon of Cinnamon

Then spread the mixture on top of the cake batter.

With a fork stir the top a little bit. It should look like this:

Bake the cake in 180 Celcius degrees for about 1 hour and 15 minutes.

This is how the cake should look when you take it out of the oven.

During the time the cake cools off you can make a coconut lemon mix to serve the cake with.

Here is what you will need:

1 box of coconut cream (about 2.5 dl).

1 lemon, she used only the grated lemon peal

1 table spoon of vanilla sugar

2 dl powdered sugar

And this is how you make the coconut cream:

Whip the coconut cream until fluffy and add in the rest of the ingredients.

Stir and the cream is ready.

The cake has a similar structure as a cheese cake. Not the same, but it is really moist. The top is nice and crunchy.